After my MSc in Food Technology (Federico II University, Naples, Italy) and some research experience at Technische Universität Berlin, Germany (as exchange MSc) and at Hacettepe University, Ankara, Turkey (as post-graduate), I obtained my PhD at WUR on the research topic of glucosinolates, health-promoting compounds present in Brassica vegetables, working in the chair group of Food Quality and Design (FQD). I kept working on research during my post-doc at WUR investigating bioactive compounds present in fruits and vegetables, but I also started gaining some experience in teaching and I decided to study to become a university teacher and I obtained the University Teaching Qualification. Currently, I’m a teacher at FQD and I spend the majority of my working time teaching (see the courses I work below) but I also manage to do active research in the field of health-benefit of plant based ingredients and flavour science.